A Bohme Cooked Meal

Wednesday, April 23, 2014

Do you ever have those moments when you are looking at a
recipe and you HAVE TO HAVE whatever you are looking at… I have these moments
on a regular basis. This usually happens when I am watching TV and the people
are eating. Half the time I don’t realize that my sudden craving is related to
watching people scarf their dinner down on TV. My husband is the one who
typically the one who lets me know that my sudden fried chicken craving is due
to Modern Family. I was looking through my RSS feed that is filled with other
food blogs looking for something new to add to my Pinterest account and I saw
these beauties.

YUMM!

I knew in that very moment that I needed to bake these ASAP.
There was no doubt in my mind that I would be cramming one of these bad boys in
my face within a couple hours. I am so glad that I did. These Nutella White
Chocolate Chip Cranberry Cookies are soft chocolate pillows of yum. They are
not overly sweet which is what I was expecting. They are so pretty and
satisfied my sweet tooth.

Tuesday, April 15, 2014

I hate to admit it but I love going to The Olive
Garden. I am not a huge pasta fan
either. I rarely crave pasta. However I could eat soup, salad and
breadsticks from Olive Garden on a regular basis. I usually order the Pasta E Fagioli as my
soup. It's rich and has all sorts of
veggies and beans in there. I don't feel guilty about eating it either! This made me want me to find a version that I
could make a home. I have found it. This
recipe makes a vat of soup and is great when you are having a large group
gathering. Hooray for crockpot meals!

4- During last 30 min on high or 1 hour on low, add pasta. (Or you can cook pasta on stove, according to
package directions…doing this leaves extra “broth” for your soup! This is my favorite way to do it)

Saturday, April 12, 2014

I have never really liked bean soups. They are usually too thick and goopy. However when I saw this recipe I knew that I wanted to try it. I was pleasently surprised when I ate this. It was full of flavor and the addition of the ham and carrots was amazing. If you want a guilt free meal and one that you dont have to stand over the stove to make...this is right up your alley.

This picture doesn't do this soup justice!

13 Bean Soup

Adapted from One Hundred Dollars a Month

Ingredients

29 ounces 13 bean mix (can be found in the bulk section of most stores)

1 large onion, chopped

4 chopped carrots

3 celery ribs, chopped

3 garlic cloves, minced

2 cups frozen corn

8 cups vegetable broth ( I used chicken broth)

2 {14 1/2 ounce} cans diced tomatoes

1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red pepper flakes

Ham hock or ham shank ( I used two shanks...they are meatier)

Directions

Rinse beans in warm water and add to your crock pot (Use a very large crockpot). Add all other ingredients, stir, and cook on low for 8 hours or high for 4 hours. Take out ham and shred meat off the bones and add the meat back to the soup. Serve warm with a crusty hunk of bread.

Store leftovers in the refrigerator for up to 3 days or freeze for later use. (Good for up to three months)

Sunday, April 6, 2014

Say hello to this pretty little things! They are so damn cute! When I was thumbing through this magazine I knew in a heartbeat that these were going to be the first ones to try. I LOVE all things cherry and almond. I actually used to have a perfume that was cherry almond. When I look at the drink menu if there is something with both cherries and Amaretto...I am sold. Not to mention I like to drink Shirley Temples and eat the cherries out of the bottom and I have mad talent with cherry stems too. This is also the first cupcake that I ever made that I actually used a piping bag with.

So what do they taste like? This cupcakes are very sweet and smell of almond. They were perfect! I would make these again in a heartbeat! Maybe I would add a slivered almond or something just so that people know what they are putting in their face!

Directions
1. Line 24 muffin cups with paper liners or coat with nonstick cooking spray. In a medium bowl stir together flour, baking powder, salt, baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into the batter of each cupcake.
4 Bake for 15-18 minutes or until tops spring back when lightly touch and a toothpick comes out clean. Cool cupcakes in muffin tin on a wire rack for 5 minutes. Remove cupcakes from muffin cup. Cool completely on wire racks.
5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter frosting. Top with whole cherry.

About Me

My name is Kim Bohme and I have been wanting to document my adventure in cooking since 2010 but I am now making that wish a reality. I hope to document my a dash of this and a pinch of that cooking methods on this blog and share some of my favorite meals.